Differences Between Sour Cream & Yogurt

Yogurt often replaces sour cream in recipes and vice versa.

Yogurt and sour cream share many similarities. Both undergo a fermentation process and they are both cultured milk products. Additionally, each is used to add softness to baked goods. However, their most noticeable differences begin with taste. The tangy taste of sour cream is a sharp contrast to the sweet and tart taste of yogurt. Nutritional value and bacterial content also distinguish these two products from each other.

Base

The main difference between sour cream and yogurt is the base product from which each is made. Sour cream is developed from pasteurized cream that eventually becomes thick. In fact, you can make it at home by adding vinegar to cream. Fermented milk produces yogurt. The milk can come from a range of animals, including sheep, goats and yaks. Cow milk is most often used for commercial yogurt and soy milk is used in making soy yogurt.

Bacteria

The bacteria introduced to yogurt is different to that of sour cream. Yogurt is produced by mixing two varieties of bacteria, namely Streptococcus thermophilus and either Lactobacillus acidophilus or L. bulgaricus. On the other hand, sour cream uses Streptococcus lactis or Streptococcus cremoris. A bacteria called Leuconostoc citrovorum is then added to both thicken the sour cream and add acidity. Then, the product is re-pasteurized to stop fermentation.

Nutritional Content

Yogurt is a healthier and less fattening dairy product than sour cream. For every 100g of sour cream, you will consume 181 calories. When consuming the same amount of yogurt, you will only consume 94 calories. 100g of reduced fat sour cream yields approximately 14g of fat, with 9g of saturated fat. On the other hand, most commercial fruit yogurts do not contain fat. While both products contain vitamin C and calcium, only sour cream contains vitamin A.

Primary Use

While sour cream and yogurt substitute well for the other, they have different primary uses. Sour cream is most often used as a condiment, mixed with salads and eaten with fruits. You also use it as a dressing for baked potatoes and as a dip for crackers, quesadillas and chips. Yogurt is most often eaten as a cold snack, sometimes containing fruits. Alternatively, you can incorporate yogurt into smoothies and milkshakes.

References

• OChef: What are all the Dairy Products Under the Sun?
• Milk Fermenters; Dr. David B. Fankhauser; July 2000
• Nutrient Data Laboratory: Sour Cream Reduced Fat
• Nutrient Data Laboratory: Yogurt Fruit Variety Nonfat

Resources

• Nutrient Data Laboratory: Search the USDA National Nutrient Database for Standard Reference